Boiled Louisiana Blue Crab Boil

Chef: John Folse

Serves: 12 people

I recommend calling your seafood market a week in advance to order your blue crabs. Request an equal number of female crabs to male although there is a slim chance that they will honor that request being female crabs are sold at a higher price to Asian markets. Keep crabs cold until ready to boil. There is no need to wash or rinse the crabs prior to cooking. 

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INGREDIENTS

  • 4 dozen live blue crabs

  • 30 quarts water

  • 6 medium onions, quartered

  • 6 heads garlic, split in half, exposing pods

  • 6 lemons, quartered

  • 1 pound kosher salt

  • ½ cup cayenne pepper

  • 1 cup granulated garlic

  • 1 (4.5-pound) bag Louisiana Fish Fry® Crawfish, Crab and Shrimp Boil

  • 1 (4-ounce) bottle Zatarain’s® liquid crab boil

  • 1 (4-ounce) bottle celery salt

  • 2 cups vegetable oil

  • 24 small red potatoes

  • 3 pounds heavy-smoked sausage

  • 16 corn cobbettes

  • 2 pounds large button mushrooms

METHOD:

  1. Under the nearest shade tree in your backyard, prepare a propane burner. A good propane burner is necessary to boil with the intensity needed for this recipe.

  2. In a 60-quart stockpot fitted with basket, bring water to a rolling boil.

  3. When water comes to a boil, add onions, garlic heads, lemons, salt, cayenne pepper, granulated garlic, Louisiana Fish Fry® seafood boil, liquid crab boil, celery salt and vegetable oil.

  4. Return to a rolling boil then reduce to simmer.

  5. Cover and cook 15 minutes for flavors to develop. You may wish to taste water for salt and pepper and adjust seasonings to your preference.

  6. Add potatoes and sausage and cook 10–12 minutes then add crabs, corn cobbettes and mushrooms.

  7. Once water returns to a boil, cook 12–15 minutes, stirring occasionally.

  8. Turn off heat and allow crabs to soak, covered, 10–12 minutes.

  9. Testing for doneness and flavor after 5 minutes.

  10. Remove basket of boiled crabs and other ingredients, drain well and spread on an outdoor picnic table covered with newspaper.

  11. Allow to cool slightly and enjoy.

From “Hooks, Lies & Alibis: Louisiana’s Authoritative Collection of Game Fish & Seafood Cookery,” Chef John Folse & Michaela York, Chef John Folse & Company Publishing, 2517 South Philippe Avenue, Gonzales, La. 70737, www.jfolse.com.